recipes

The kitchen is the heart of our dwelling spaces and our yoga practices can take root in the very preparation of a meal.The following offerings of recipes are from my heart to yours and I hope you enjoy them in the best of health.

It has been my aim to create recipes inspired by seasonal foods with omission of dairy, meat, eggs and refined sweeteners.This is not based on a judgement of those ingredients, but simply a reflection of my personal interests and abilities.

Cooking has always been a part of my life and was my first exposure to the heart of yoga.The kitchen was a gathering place and a space to be nourished.My Italian mother and grandparents extensively gardened and delighted in the process of taking something from it’s purist form and shifting it to bring out it’s best qualities was a daily ritual.

I offer my deepest gratitude to my family for exposing me to the passion and integrity of whole foods cooking in this collection of recipes.As my Mom would say, Mangia!

Kabocha squash is a hard squash that I had the delight of enjoying in Japan, as it is a Japanese squash. Luckily they are grown in Wisconsin and end up in the Whole Foods' squash bins. This squash is enormously different than an acorn squash and is an exquisite addition to your cold weather cooking.